Description
These Hot Honey Chicken Sweet Potato Waffles combine the natural sweetness of roasted sweet potatoes with a savory blend of cheeses, shredded rotisserie chicken, and a spicy-sweet drizzle of hot honey. Served with a refreshing lime and jalapeño slaw, these waffles make a flavorful and satisfying dish perfect for brunch or a unique dinner option that balances sweet, spicy, and creamy elements.
Ingredients
Sweet Potato Waffles
- 4 1/2 cups sweet potatoes (diced)
- 1 1/2 Tablespoons avocado oil
- 1/2 teaspoon salt
- 3 Tablespoons shredded Parmesan cheese
- 3 cups shredded Mozzarella cheese (low-moisture part-skim if possible)
- 3 large eggs
Slaw and Aioli
- 2 1/2 Tablespoons light mayo
- 3 Tablespoons plain Greek yogurt
- 1/2 Tablespoon olive oil
- 1/2 teaspoon lime zest
- 1 Tablespoon lime juice
- 1 1/2 teaspoons minced garlic
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon honey
- 2 Tablespoons jalapeño (finely minced)
- 3 Tablespoons cilantro (finely chopped)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/4 cups shredded red cabbage
- 1 1/4 cups shredded carrots
Toppings
- 3 cups shredded rotisserie chicken
- 1 large avocado (finely cubed)
- 2 Tablespoons hot honey (or more!)
Instructions
- Roast Sweet Potatoes: Preheat your oven and toss 4 1/2 cups of diced sweet potatoes with 1 1/2 tablespoons of avocado oil and 1/2 teaspoon salt in a glass casserole dish. Roast them for 35-40 minutes, turning them 2-3 times during cooking to ensure even roasting and prevent burning, until they are fork-tender.
- Prepare Slaw: While the sweet potatoes are roasting, prepare the slaw and aioli. Blend the light mayo, Greek yogurt, olive oil, lime zest, lime juice, minced garlic, Dijon mustard, honey, jalapeño, cilantro, 1/2 teaspoon salt, and 1/2 teaspoon pepper until smooth. Do not blend the shredded red cabbage and carrots; instead, stir them into the aioli mixture and set aside.
- Mash Potatoes: Once the roasted sweet potatoes are slightly cooled, mash them in a bowl with a fork until mostly smooth to form the base of the waffle batter.
- Combine Waffle Ingredients: Add the shredded Parmesan, shredded Mozzarella, and eggs to the mashed sweet potatoes. Mix well until all ingredients are evenly combined to form a thick batter.
- Preheat Waffle Iron: Heat your waffle iron according to the manufacturer's instructions until fully preheated.
- Portion Waffles: Using a large cookie scoop (about 1/4 cup), scoop the batter into the preheated waffle iron, spreading it evenly.
- Cook Waffles: Cook each waffle for 3-4 minutes or until golden and cooked through.
- Cool Waffles: Carefully lift the cooked waffles from the iron and place them on a cooling rack to prevent the bottoms from becoming soggy while you prepare the toppings.
- Assemble and Serve: Top each waffle with shredded rotisserie chicken, finely cubed avocado, a generous spoonful of the prepared slaw, and finish with a good drizzle of hot honey. Serve immediately and enjoy the balance of sweet, spicy, and savory flavors.
Notes
- Use low-moisture part-skim Mozzarella cheese for best texture and less moisture in waffles.
- Roasting sweet potatoes enhances their natural sweetness and helps the waffles hold together better.
- The hot honey drizzle adds a lovely balance of heat and sweetness but can be adjusted to taste or substituted with regular honey for less heat.
- If you don’t have a waffle iron, consider using a stovetop skillet to make potato patties as an alternative.
- Leftover waffles can be refrigerated and reheated in a toaster or oven for a crisp finish.
